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Organic Vegetable Couscous with Chicken Skewers

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  • Difficulty

  • Prep

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  • serves


  • 200 grams couscous
  • 1 dollop of butter
  • 200 ml Knorr organic chicken liquid stock
  • 250 grams cherry tomatoes cut in half
  • 300 grams sweet potatoes or butternut squash roasted
  • 150 grams tenderstem broccoli
  • 1 aubergine sliced
  • 1 riped avocado
  • 4 chicken skewers
  • 100 grams pomegranate seeds optional
  • 1 teaspoon Extra virgin olive oil
  • 1 teaspoon Balsamic vinegar
  • pinch of salt and pepper
  • pinch of Dried oregano

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

3973kcal

Energy (kJ)

16627kJ

Protein (g)

317.4g

Carbohydrate incl. fibre (g)

65.9g

Carbohydrate excl. fibre (g)

54.1g

Sugar (g)

10.4g

Fibre (g)

11.8g

Fat (g)

263.1g

Saturated fat (g)

76.7g

Unsaturated fat (g)

164.0g

Monounsaturated fat (g)

109.3g

Polyunsaturated fat (g)

54.6g

Trans fat (g)

1.8g

Cholesterol (mg)

1256mg

Sodium (mg)

1243mg

Salt (g)

3.11g

Vitamin A (IU)

10886IU

Vitamin C (mg)

63.5mg

Calcium (mg)

245mg

Iron (mg)

16.57mg

Potassium (mg)

4062mg

Total

15891kcal

66508kJ

1269.7g

263.5g

216.3g

41.7g

47.2g

1052.3g

306.7g

655.8g

437.4g

218.5g

7.1g

5025mg

4974mg

12.44g

43545IU

253.9mg

980mg

66.28mg

16248mg


  • 1 Preheat the oven to 130°C Fan. Place the cherry tomatoes, skin side down, on a baking tray line with baking paper. Drizzle with olive oil and balsamic vinegar; season with oregano, salt and pepper. Place the tomatoes in the oven for about 1 hour, or until are semi-dried.
  • 2 Increase the heat to 200°C Fan and roast the sweet potatoes or butternut squash for about 40 minutes.
  • 3 Meanwhile, cook the aubergine slices on both sides, using the oven grill or a frying pan over medium heat (you don’t need to grease the pan). Blanche the broccoli in boiling water for about 5 minutes, they should be cooked but still a bit crunchy.
  • 4 In a small saucepan, bring the chicken stock to a simmer. Add the couscous and butter, stir once, and then close the pan with a lid and switch off the heat. Leave to rest for five minutes.
  • 5 Transfer the cooked couscous to the centre of a large salad bowl. Add the roasted sweet potatoes or butternut squash, the tomatoes, aubergines and broccoli, placing each ingredient one by one, around the couscous. Add the sliced avocado and pomegranate seeds. Optional: top up with toasted pine nuts.
  • 6 Store in an airtight container in the fridge for 2-3 days.
  • 7 Before serving, cook the chicken skewers either on a barbecue or in the oven.